This incredibly delicious Colorado Chili comes together in about two hours and is all made in one pot! It’s the perfect weeknight dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends, because who doesn’t love a versatile, hearty dish? Plus, trust me, it’s going to be a serious crowd-pleaser!
Ingredient Breakdown
Beef Chuck
2 lbs beef chuck, cut into cubes
Why I chose this ingredient: Beef chuck is a fantastic choice for chili, as it becomes melt-in-your-mouth tender during the slow cooking process. Seriously, you won’t regret it!
Substitution options: You can use ground beef if you’re in a bind, but I really prefer the texture of cubed beef. It’s like little beef gems in your chili!
Specific tips: Just make sure to cut your beef into uniform cubes for even cooking.
Dried Ancho Chiles
4 dried ancho chiles
Why I chose this ingredient: These chiles bring a rich, smoky flavor that makes this chili truly special. It’s a traditional touch that really elevates the dish!
Substitution options: If you can’t find ancho chiles, you can use dried chipotle for a bit more heat, though it will change the flavor a tad.
Specific tips: Always remove the seeds and stems before soaking, they can be quite bitter!
Dried Guajillo Chiles
2 dried guajillo chiles
Why I chose this ingredient: Guajillo chiles have a sweet, fruity flavor that balances beautifully with the smokiness of the ancho chiles.
Substitution options: If you don’t have guajillo chiles on hand, some other milder dried chiles (like pasilla) will work in a pinch.
Specific tips: Toast them before use to enhance their flavors, just a minute or so in a dry pan until fragrant!
Onion
1 onion, chopped
Why I chose this ingredient: Onions provide a foundational flavor that’s essential in chili. They add natural sweetness as they cook down.
Substitution options: Shallots or green onions can be used instead. If you’re in a hurry, pre-chopped onion is fine, too!
Specific tips: You’ll want to chop them pretty small; nobody wants a big ole piece of raw onion in their chili!
Garlic
3 cloves garlic, minced
Why I chose this ingredient: Garlic just makes everything better, right? It adds depth and a nice aromatic quality.
Substitution options: Garlic powder is a good alternative, about 1 teaspoon should do it.
Specific tips: Don’t go overboard with the garlic, but you can definitely adjust it to your taste!
Beef Broth
4 cups beef broth
Why I chose this ingredient: Using beef broth instead of water boosts the flavor and richness of your chili.
Substitution options: You can easily swap beef broth for low-sodium chicken broth if that’s what you have handy.
Specific tips: Homemade broth is ideal (if you’ve got it), but store-bought is totally acceptable, just look for a quality brand!
Cumin
1 tsp cumin
Why I chose this ingredient: Cumin adds a warm, earthy flavor that’s so important in chili. It really rounds out the dish and adds that comforting essence.
Substitution options: Ground coriander can work as a substitute if you’re low on cumin.
Specific tips: Freshly toasted whole seeds work even better if you have time, just toss them in a dry skillet to release their oils!
Oregano
1 tsp oregano
Why I chose this ingredient: Oregano brings a lovely herbal note to your chili. It’s just the right touch!
Substitution options: Dried Italian seasoning or even some fresh oregano shreds can do the trick.
Specific tips: Make sure you crush dried oregano in your hands as you add it, it really releases those flavors!
Salt and Pepper
Salt and pepper to taste
Why I chose these ingredients: A couple pinches of salt and pepper are necessary to bring out all the delicious flavors in this chili!
Substitution options: Use whatever seasonings you prefer, but do adjust to your taste.
Specific tips: Taste your chili as it cooks; seasoning in layers is the secret to a flavorful dish.
Vegetable Oil
2 tbsp vegetable oil
Why I chose this ingredient: Using oil helps to sear the beef and keep everything from sticking. It’s essential to get a nice browning on the meat!
Substitution options: Olive oil or canola oil work just fine!
Specific tips: Heat your pot well before adding the oil, a sizzling sound lets you know it’s hot enough.
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Chiles: Start by stemming and seeding those dried chiles, it’s easier than it sounds! Just cut off the tops, slice them open, and shake out the seeds. Toast them in a dry skillet over medium heat for a few minutes until fragrant. Then, soak ’em in hot water for about 20 minutes until they’re soft.
Blend It Up: Once the chiles have soaked, blend them up in your favorite blender with a bit of the soaking liquid until you have a smooth paste. Set it aside while we tackle the rest!
Brown the Beef: In a big pot (think Dutch oven size), heat 2 tablespoons of vegetable oil over medium-high heat. Pat the beef chuck cubes dry with paper towels, it helps get that glorious crust. Brown them on all sides for about 5-7 minutes then remove them from the pot and set aside.
Sauté the Aromatics: In the same pot, add your chopped onion and minced garlic. Stir everything around until the onion is translucent and the garlic is smelling absolutely incredible, about 3-4 minutes. You might need to scrape the yummy bits off the bottom for extra flavor, so don’t skip this step!
Bring It All Together: Return the browned beef to the pot and add the blended chile sauce you created earlier. Pour in the beef broth, and toss in the cumin, oregano, and a couple pinches of salt and pepper. It’s looking fabulous already!
Simmer Away: Bring that pot to a boil, then reduce the heat to low so it can simmer. Let it bubble away for about 2 hours, stirring occasionally, until the beef is tender and all those flavors meld together into magic!
Time to Serve: Once your beef is tender, give everything another stir and taste for seasoning adjustment. Then, serve it hot with tortillas, rice, or even some crusty bread! And maybe top it with cheese or a dollop of sour cream, your choice!
Why I Love This Colorado Chili
Honestly, this Colorado Chili is my go-to recipe whenever I’m in need of some comfort food! It’s just so warm and hearty, and the best part is it reminds me of chilly nights spent with my family gathered around the dinner table, sharing stories and laughter. I’m a real sucker for recipes that allow you to swap in whatever you’ve got lying around. Leftover veggies? Toss ’em in. More beans? Go for it! Every pot of chili comes out as a unique creation, making it such a fun dish!
If you loved this Colorado Chili, be sure to check out my Harissa Lentil Stew, my Hearty Comforting Ham & Bean Soup, or my Easy Sous Vide Coffee Ancho Short Ribs!
Why This Recipe Works
Crowd-Pleaser
Everyone loves a good chili! This one is loaded with tons of flavor, and with the ability to adjust the spice levels, it’s a winner for all ages. You’ll be the home cook hero, trust me!
Customizable
This recipe is totally flexible! Use whatever ingredients you have on hand. Wanna make it vegetarian? Substitute the meat for beans and upp the veggie ante!
Comfort Food
Let’s be real, this chili is the definition of comfort food. It warms you up from the inside out and fills your belly with happiness!
Perfect for Meal Prep
Whether you’re making it on the weekend to enjoy all week or prepping for a family gathering, this chili meals beautifully! Just pop it into the fridge or freezer and it’s good to go!
One Pot Wonder
Minimal cleanup is always a plus in my book! Everything happens in one pot, which means less time in the kitchen and more time enjoying your incredible meal.
Serving and Storage Tips
Serving Suggestions
This Colorado Chili pairs beautifully with warm tortillas or grilled cheese sandwiches. You can also serve it over rice or even with some cornbread seriously, it’s all about enhancing that chili experience!
Storage
Leftovers? They’ll keep in your fridge for about 3-4 days. Just make sure to let your chili cool completely before transferring it into an airtight container.
Reheating Instructions
When you’re ready to dig back in, reheat it on the stove over low heat, stirring occasionally. If it’s too thick for your liking, you can always add a splash of broth or water to loosen it up!
Freezer Friendly?
Absolutely! This chili freezes beautifully! Just give it a cool down, then portion it into freezer-safe containers. It should be good for about 3 months. When you’re ready to eat, thaw it overnight in the fridge before reheating.
And that’s all there is to it! I can’t wait for you to try this Colorado Chili because I know your family will love it just as much as mine does. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration.
Colorado Chili
Ingredients
Method
- Start by stemming and seeding the dried chiles. Cut off the tops, slice them open, and shake out the seeds. Toast them in a dry skillet over medium heat for a few minutes until fragrant. Soak in hot water for about 20 minutes until soft.
- Blend the soaked chiles in your favorite blender with a bit of the soaking liquid until you have a smooth paste. Set aside.
- In a big pot, heat 2 tablespoons of vegetable oil over medium-high heat. Pat the beef chuck cubes dry with paper towels. Brown them on all sides for about 5-7 minutes then remove from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Return the browned beef to the pot, add the blended chile sauce, pour in the beef broth, and toss in cumin, oregano, and a few pinches of salt and pepper.
- Bring the pot to a boil, then reduce heat to low and let it simmer for about 2 hours, stirring occasionally, until the beef is tender.
- Once the beef is tender, stir everything again and taste for seasoning adjustments. Serve hot with tortillas, rice, or crusty bread, and optionally top with cheese or sour cream.